Butternut Squash and Black Bean Taco Soup

by Heidi @ Food Doodles on January 4, 2013

I’m finally getting my sense of taste back! Yay! I thought just to be safe I’d share something simple so this awesome taco soup came to mind. It’s also a great soup for all those of you with New Years Resolutions too

Of course, the toppings are what make the soup, in my opinion. Of course the base, the soup, is delicious too, but who doesn’t loving the toppings? I usually load it up. Sour cream, cheese, cilantro if I have it or green onions if I don’t. Oh, and the corn chips…

Pile them on! I quite often have corn tortillas in the freezer and these little strips are super easy and fast to make. I included a note in the recipe for you if you want to go that route. Definitely recommended.

In this recipe I used my Homemade Taco Seasoning. It’s so easy to make, so much cheaper to make, and you can customize it however you want! Not to mention it doesn’t contain any funky ingredients and there’s no need to run to the store when you run out

This soup comes together so fast if you have some squash already chopped up and waiting in the fridge. Unfortunately, the squash does take a while to peel, remove the seeds and then dice up, but with a good peeler and a sharp knife it shouldn’t take too long. I like to have some cubed squash ready to go in the fridge, that way it’s ready to go for things like this or for a quick dinner that needs an extra veggie.

You’ll notice I listed the brown rice in the recipe as optional. I like my soups thick and full of good stuff, almost more like stew than soup. If you prefer your soups a little thinner I’d leave the rice out. Either way it will be great!

In a large pot, heat the oil over medium heat. Once hot, add the onions and saute 4-5 minutes until softened. Add the garlic and jalapeno pepper and continue to saute for 1-2 minutes.

Stir in the taco seasoning, salt,tomatoes and butternut squash. Bring to a boil and then turn down the heat and simmer for 15 minutes, or until the squash is the desired tenderness.

Add the black beans and rice and stir. Heat through and adjust seasonings as needed. Serve with your favorite toppings.

Notes

To make baked tortilla chips, cut corn tortillas into strips, lightly spritz or brush with oil, sprinkle with salt and bake at 350 degrees for 5-7 minutes or until crispy and lightly golden brown, stirring them if needed as the ones near the edge of the pan may cook quicker.

I agree I love my soups more stew like – thick and full of goodness! Toppings are always my favorite part of the soup, I love the adding crushed tortilla chips, but I usually grab them by the handful from the bag The strips you made sound so easy and look so good Heather recently posted..persimmon granola

All I want in life is to sit on my couch while someone makes me this soup, and then does all the dishes after. It looks sooooo good Heidi!! So many of my favorite things Ari @ Ari’s Menu recently posted..Honey Roasted Peanut Butter

this soup is a must add to my “to make” collection. I have a list of bookmarked soup recipes to make for dinner this month and I can’t wait to try them all out! I love butternut squash in soup AND tortilla soup. And together? amazing. sally @ sallys baking addiction recently posted..caramel snickers 7 layer bars.

I will probably make this next week. I have a shameful amount of black beans in the freezer. And I am still in the mood for soup all day, every day!Kiersten @ Oh My Veggies recently posted..Recipe | Thai Red Curry Soup

I had leftover butternut squash from a dinner earlier this week and when I searched Pinterest for a recipe to use it up, I saw your recipe. My family was skeptical when I told them what I was making, but they all loved it. It is amazing! I used your taco seasoning, and the spicy mixed with the sweet taste of of the squash was heaven. I will definitely be making this again!

I am about to make this but I can’t see anywhere that you add any type of liquid. Step two says bring to a boil, but where is the liquid that is boiling? Please help. I’m sitting here in my kitchen with the ingredients ready to go.

I’m thinking about making this for a soup bar day at school Thursday. I’d need to make it in the crock pot. How long do you think it would take for the squash to soften on low? I plan to make it the day before so we can sample it for dinner, then take the rest the next day.

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Welcome to Food Doodles!

Hi, I'm Heidi! I'm a young mom of 3 kids ages 7 and under feeding my family real food. Heavy on the fruits and veggies but also full of healthy whole grain baked goodies, these are my experiments with good food, my Food Doodles.
Read more on my About page.